[chinds85]

So on top of working on the line I have a job at a natural foods store... The other day we recieved a shipment of beautiful heirloom tomatoes in all their distinct varieties. The moment they came in with the fresh basil I was thinking bruschetta or a grilled pizza (both sounded good), but I have yet to see a recipe or even TASTE them.

I was wondering if anyone who is experienced with heirlooms might help to inspire me.

[Pete]

I tend not to cook my heirloom tomatoes, for 2 reasons. #1. Some of the funky colored ones tend to lose their color or turn an unappetizing color. #2. Many of the nuances of these tomatoes can be lost in cooking. I usually do things like make a tomato salad, combining 4,5, 6 or even 8 different tomatoes in 1 salad, add them to other salads, make salsa or pico de gallo, sandwiches, or anything where they remain uncooked or just partially or quickly cooked. Your ideas for bruschetta and pizza would work great. Or make a killer gazpacho!!!

[phoebe]

I use mine cooked and raw. But they're awfully expensive to use in bulk for a sauce unless you grow your own. I agree with Pete that the colors can change a bit, but with the right combination, I think the result can be pretty and appetizing. Just be careful to use only a few of the "purple" varieties in the mix.

[MarkV]

Ditto what Pete said.

Tomato salad, bruschetta, salsa, or gazpacho.

Or with mozzarella and fresh basil.

Their flavors are too unique to lose via cooking. It would be like putting an expensive wine in the punch bowl.

Mark

[jenni belle]

And again....ditto.

Heirlooms have wonderful flavors that are easily lost with heat. I have many growing in my garden....I just pick them off the vine and eat them right then & there most of the time!!!

One thing I do like to do though is to take 3 distinctly different colors of tomatoes, skin and slice them. Then take a loafpan & line with saran wrap. Next I take a layer of crustless day-old bread, brush with some good olive oil and a sprinkle of salt, garlic, basil...whatever you're in the mood for, a layer of one of the tomatoes, another layer of bread, olive oil & a different tomato. Keep layering until you are out of ingredients. Finish it off by covering with saran and laying a brick over the loaf. Let it press for several hours in the fridge. Slice and enjoy. It's a nice, very colorful summertime treat.

[Pierre]

cook hierloom tomatoes as you would sushi

[aaronproot]

I think a really ripe heirloom tomato would make a killer sorbet or granita. Maybe instead of using plain water, you could make a light thai basil tea and cool it off afterwards.

[jenni belle]

Originally Posted by Pierre

cook hierloom tomatoes as you would sushi

heeheehee I like that. That's great.

[MarkV]

How about this?

Ripe heirloom tomatoes, plenty of sea salt, some bread, some cheese, a bottle of chianti, and the woman of your dreams to share them with?

Mark

[phoebe]

Originally Posted by jenni belle

And again....ditto.

Heirlooms have wonderful flavors that are easily lost with heat.

I'm going to (gently) disagree . Some heirlooms have very subtle flavors that might not survive cooking, but regular supermarket tomatoes have no taste at all! So they need lots of tomato paste and herbs (and cooking down) to get a decent flavor. The only thing delicate about stronger-flavored heirlooms is (often) the skin, which makes them a bad choice for supermarkets and long-distance trucking.
The ones I used in my sauce the other night (except for the non-heirloom Jet Stars) were sweet, tangy and lost very little in cooking. http://www.cheftalkcafe.com/forums/s...ad.php?t=14493

Now don't get me wrong; I use uncooked tomatoes all the time (particularly as I walk through the garden, checking for tomato-chomping, multilegged critters)

[redace1960]

heres a good one with minimal cooking- i use 'yellow pear' and 'mr. stripey'
yellow and orange heirlooms-cut 'em in half, seed and then freeze. thaw them out in a strainer-but not weighted. you just want to get rid of a little of the water. (you can catch the water off them if you want it for a syrup) add a little garlic, onion, celery and carrot that have been sweated in olive oil and cooled and whup it all together with an immersion blender...then heat all this through. salt to taste, maybe a litle tarragon, dill or basil.....i make this about twice a week in august. it comes out bright orange and WONDERFUL! have it as a soup or chill it and drink it. tastes like sunshine.

[chinds85]

Thanks for all the great information! I especially like the idea for the heirloom soups and that sandwich sounds delicious. Perhaps when the cash gods grant this poor cook a bit more funding he will be able to experiment with both cooked and uncooked heirlooms and report back with information regarding taste changes.

Again, thanks.

[Pete]

Short cooking would not be out of the question. Diced heirlooms quickly sauteed with garlic, shallot, fresh basil and olive oil would be great tossed with some fresh pasta for a light summer dinner.

[redace1960]

chinds-honey, you can grow your own 'maters! they are a great container plant, outdoors facing south with no wind or indoors with extra u.v. you can even grow them in a pickle bucket in the bathroom under the heat light. tomatoes are super easy. don't deny yourself a treat!

[phoebe]

Originally Posted by redace1960

chinds-honey, you can grow your own 'maters! they are a great container plant, outdoors facing south with no wind or indoors with extra u.v. you can even grow them in a pickle bucket in the bathroom under the heat light. tomatoes are super easy. don't deny yourself a treat!

A pickle bucket?! Do you have a photo? Love to see it!
But I agree about containers. We don't have much bedding space in our rental house, so I've got sixteen 15-gallon containers going wild with mostly heirlooms outside. The great thing about pots is that you can move them to where the sun is. Just keep them watered and fed.